Yield: 4 Servings
|Chicken breast halves without skin; pounded thin
|Egg whites; beaten
Squeeze juice from on lemon and set aside.Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a non stick pan sprayed with non stick spray, 2 at a time.Set aside. After all are browned deglaze pan with lemon juice, making sure to crape brown bits off pan bottom. Add chcken broth and margarine, stir. Return chicken cutlets to pan, cover and cook about 20 minutes or until fork tender.
Recipe By : Terry
Posted to JEWISH-FOOD digest V96 #60 Date:96-10-22 18:15:09 EDT
NOTES : Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried.